Heavenly Cannoli Cups recipe

Vegetable cooking spray
1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 egg, beaten
1 cup ricotta cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
Ground cinnamon
1/8 teaspoon finely grated orange peel (optional)
1/4 cup mini semi-sweet chocolate pieces and/or finely chopped pecans

Thaw the pastry at room temperature for 40 minutes or until it's easy to handle. Spray 12 (2 1/2-inch) muffin pan cups with cooking spray. Heat the oven to 375 degrees F.

Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 9-inch rectangle. Cut into 12 (3-inch) squares. Press squares into the prepared muffin pan cups. Brush the top edges of pastry with the egg and prick the bottom of the pastry cups with a fork.

Bake for 10 minutes or until golden. Cool in pan on a wire rack for 10 minutes. Using a small knife, cut a small slit in the puffed center and gently push down. Remove pastry cups from pan and cool completely.

Place the ricotta cheese, sugar, vanilla extract, 1/8 teaspoon cinnamon and orange peel, if desired, in a medium bowl. Beat with a whisk until smooth. Cover and refrigerate until ready to use.

Pipe or spoon a heaping tablespoon of the ricotta mixture into each pastry cup. Sprinkle with the chocolate, nuts or additional cinnamon, if desired. Serve immediately.

Makes 12 desserts.

Time Saving Tip: The ricotta filling mixture can be made 1 day ahead.

Recipe and photograph provided courtesy of Campbell's Kitchen.